Butternut Squash Pasta with Sage Butter
Creamy roasted butternut squash is blended with garlic, cream, and Parmesan to make a velvety pasta sauce, then finished with brown-butter–crispy sage. Cozy, fall-forward, and weeknight-friendly—with optional sausage or mushrooms for a heartier meal.
Equipment
- Large sheet pan
- knife
- Peeler
- Large pot
- Strainer
- Skillet or sauté pan
- Blender or immersion blender
- Measuring cups & spoons
Ingredients
For the roasted squash sauce
- 1 medium butternut squash about 2.5–3 lb, peeled, seeded, and cut in 1-inch cubes
- 2 tbsp olive oil
- 1 tsp kosher salt plus more to taste
- ½ tsp black pepper
- 2 tbsp unsalted butter or olive oil
- 3 –4 garlic cloves thinly sliced
- ¾ cup low-sodium vegetable or chicken broth plus more as needed
- ½ cup heavy cream or half-and-half
- ¾ cup finely grated Parmesan or Grana Padano
For the pasta & finish
- 12 oz long pasta pappardelle/fettuccine or short (rigatoni)
- 3 tbsp unsalted butter
- 12 –15 fresh sage leaves
- Lemon juice to taste (optional but brightens)
- Extra Parmigiano reggiano for serving
Optional add-ins
- 8 oz Italian sausage browned and crumbled
- 8 oz cremini mushrooms sliced and roasted or sautéed
Instructions
- Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, and pepper on a sheet pan. Roast 25–30 minutes, flipping once, until tender with caramelized edges.
- In a skillet over medium-low, melt 2 tbsp butter. Add garlic and cook 60–90 seconds until fragrant (don’t brown). Stir in cream and remove from heat.
- In a blender, combine roasted squash, garlicky cream, ½ cup broth, and Parmesan. Blend until silky, adding more broth as needed to reach a pourable, creamy consistency. Taste and season with salt/pepper. (Alternatively use an immersion blender in a pot.)
- Boil pasta in salted water until al dente. Reserve 1 cup pasta water; drain.
- In a small pan, melt 3 tbsp butter over medium heat. Add sage leaves and fry 30–60 seconds until crisp. Transfer leaves to a paper towel. (Butter should be nutty and golden.)
- Return pasta to the pot. Pour in warm squash sauce and a splash of pasta water; toss until glossy and well coated, adding more pasta water as needed. Stir in sausage or mushrooms if using. Finish with a squeeze of lemon (optional), crispy sage, spoonfuls of sage butter, and extra Parmigiano reggiano.